Blueberry Pancakes
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons butter, melted
1 cup fresh blueberries
Combine flour, baking powder, salt, and sugar in large bowl. Add eggs, buttermilk, and butter, and whisk to combine. Batter should have little lumps.
Heat griddle to 375°F or non-stick skillet to medium heat. On buttered griddle or pan, pour batter in 1/2cup portions, about 2 inches apart. Drop few blueberries onto each pancake. When bubbles form on tops, flip and cook other side another minute. Stack high and serve with butter and maple syrup. Serves 4 to 6.
